Voice Restaurant's Mushroom Soup " Cappuccino"

Ingredients

• 3 tablespoons vegetable oil
• 2 large onions, 1/2-inch dice
• 3 lbs mixed mushrooms, and scraps (crimini, portabello, shiitake)
• 3 tablespoons garlic, chopped
• 2 cups white wine
• chicken stock
• 3 cups cream
• salt and pepper
• 2 tablespoons truffle oil
• 1/2 cup whipping cream
• 1 teaspoon kosher salt

Directions

1. 1

   Soup:.

2. 2

   In a large saucepot over medium, heat, add oil until hot.

3. 3

   Add onions and lightly caramelize. Next add mushroom scrap and sweat thoroughly, about 5 minutes. Add garlic for another 2 minutes, and then add white wine.

4. 4

   Reduce wine by 75 and add enough chicken stock to cover mixture by about a 1/2". Bring to a simmer for 15 minutes, add cream, and simmer another 5 minutes.

5. 5

   In a small batches blend soup with blender or hand blender. Strain through a medium strainer.

6. 6

   Truffle Foam:.

7. 7

   For truffle foam, mix truffle oil and cold whipping cream. Mix until peaks are stiff. Season with salt. Place a dollop of cream on top of hot soup.